Excellent recipes for beef goulash 5 different ways. Try all variants!

Who doesn’t love goulash!

Tender meat, rich flavor sauce and simple preparation.

This time we have prepared for you 5 excellent recipes for beef goulash, with which you will reap guaranteed success!

Try the version with mushrooms, from the slow cooker or with cabbage and green beans.

Enjoy your meal!

Stew with beef and mushrooms

This beef stew is enriched with mushrooms, which gives its taste a wonderful earthiness. Plus, it’s incredibly easy to make!

What you will need

• 700 g of front beef, cut into cubes
• 3 cups of beef broth
• 1 medium onion, diced
• 1 chopped clove of garlic
• 1 tablespoon mild or hot paprika
• salt and pepper to taste
• 2 tablespoons of butter
• 170 ml tomato puree
• 1 teaspoon of sugar
• 300 g of mushrooms, cut into cubes
• a handful of fresh parsley for garnish

Method

• In a deep pot, combine the beef and broth.
• Cook on low to medium heat for 15-20 minutes.
• Add the onion, garlic, paprika, salt and pepper to the pot.
• Mix well and continue cooking for 20 minutes.
• Add a little hot water occasionally. (In addition to the broth, you will add 1 to 2 more cups of liquid throughout the cooking process, for a total of 4-5 cups of liquid, to replenish the evaporated liquid and achieve the desired thickness of the stew.)
• Add the butter, tomato puree and sugar to the saucepan and mix well.
• Reduce the heat and cook for another 20 minutes, stirring frequently.
• Finally, add the mushrooms.
• Mix well and cook for another 10-15 minutes or until the mushrooms are soft.
• Garnish with parsley and serve with rice, couscous or pasta.

Bavarian beer stew

Thick and tasty goulash with fine pieces of beef and dark lager is absolutely delicious and your whole family will enjoy it!

What you will need

• 2 tbsp oil or ghee
• 1 kg onion, cut into small cubes
• 1 kg fake beef tenderloin, cut into pieces
• 2 tablespoons of tomato puree
• 1 tablespoon sweet paprika
• 340 ml dark lager
• 2 and 1/2 cups beef broth
• 2 teaspoons salt or to taste
• 1 teaspoon of pepper
• 1 teaspoon cumin
• 2 teaspoons dried marjoram
• 700 g of potatoes

Method

• In a large heavy-bottomed pot over medium-high heat, heat the oil and sauté the diced onion until soft (7-10 minutes).
• Add the beef, stir and cook until the juices run clear and most of the liquid in the pot has evaporated (about 10 minutes).
• Stir in tomato paste and paprika, cook for about 1 minute.
• Add the beer and scrape the bottom of the pot.
• Add the beef broth, salt and pepper, cumin and marjoram, stir and bring to a boil.
• Reduce heat, cover and simmer for about 80 minutes.
• You can stir occasionally.
• After 80 minutes, add the potatoes.
• Add a little water as needed.
• Cook for another 20 minutes or so, depending on how big your potato pieces are.
• Serve with rye bread, chopped parsley and sprinkle each bowl with a pinch of paprika.

Beef goulash with cabbage

A very tasty variation of beef goulash with cabbage and potatoes. Serve it with steamed green beans, sour cream and lemon wedges and you will be delighted!

What you will need

• 800 g fake beef tenderloin, cut into 4 cm pieces
• 1 and ½ teaspoons of sweet paprika
• ½ teaspoon chili flakes
• 2 teaspoons cumin
• ¼ cup plain flour
• 2 tablespoons of olive oil
• 2 onions, thinly sliced
• 500 ml of beef broth
• 8 potatoes, quartered
• 1/2 bunch cabbage (stems removed, leaves chopped)
• steamed green beans, sour cream, finely chopped chives and lemon wedges to serve

Method

• Place the beef, paprika, chilli, cumin and flour in a large bag.
• Mix well.
• Heat half the oil in a large saucepan over medium-high heat, shake off excess flour from the meat and fry in the oil in batches for 4-5 minutes or until browned.
• Set aside on a plate.
• Heat the remaining oil in the same pot over medium heat.
• Add the onion and sauté for 4-5 minutes or until softened.
• Return the beef to the pot, add the stock and bring to a boil.
• Reduce the heat to a gentle simmer and cook, covered, for 1 hour 15 minutes.
• Add the potatoes, cover and cook for another 30 minutes or until the beef and potatoes are tender, adding stock or water if needed.
• Turn off the stove, add the cabbage, stir, cover and let stand for 5 minutes.
• Serve the stew with beans, sour cream, chives and lemon wedges.

Beef cheek stew

Have you ever had cheek stew? It is an absolute delicacy! Try our simple recipe and you will never want to eat another goulash.

What you will need

• ⅓ cup duck fat
• 5 large onions, halved and thinly sliced
• 5 red peppers, trimmed and roughly chopped
• ¾ cup tomato paste
• 1 tablespoon plus 2 teaspoons of sweet paprika
• 1 and ½ teaspoons of hot pepper
• 2 tablespoons of red wine vinegar
• 2 tablespoons of dried marjoram
• 1 tablespoon of finely chopped garlic
• 2 teaspoons cumin
• ⅛ teaspoon of grated lemon peel
• 2 teaspoons finely chopped fresh marjoram, plus more for garnish
• 1 and ½ teaspoons of finely chopped fresh thyme
• ¼ teaspoon finely chopped fresh rosemary
• 1.5 kg beef cheeks, halved
• salt and pepper
• 2 spoons of pickled cucumbers

Method

• In a large heavy saucepan over medium-low heat, melt the duck fat and add the onion.
• Reduce heat to very low and cook slowly, stirring occasionally, until onions are dark brown, 1 1/2 to 2 hours.
• If necessary, increase the heat to medium towards the end of cooking and stir constantly until the onions are browned.
• Meanwhile, place the red pepper in a steamer over boiling water and cook for 15 to 20 minutes until tender.
• Transfer the peppers to a blender and blend to a puree.
• Then strain.
• You should have ¾ cup puree.
• Add the tomato puree to the onion and cook until the puree darkens, about 5 minutes.
• Add the sweet and hot paprika and mix well.
• Add 7 cups water, red pepper puree, wine vinegar, dried marjoram, garlic, cumin, and lemon zest.
• Add half of the fresh marjoram, thyme and rosemary.
• Salt and pepper the beef cheeks liberally and add to the pot.
• Bring the liquid to a boil and cook, partially covered, for at least 3 hours, then add the rest of the fresh herbs and begin testing the cheeks for tenderness with a fork.
• They will be ready after about 4 hours.
• It should be tender but not falling apart.
• As some pieces will take longer than others, pull them out of the liquid as soon as they are done.
• Spread the cooked beef cheeks in a single layer on a baking sheet.
• When all the cheeks are done, pour the cooking liquid through a colander.
• Pour the drained sauce over the cheeks and season with salt, pepper, fresh marjoram and cucumber glaze.
• Serve immediately!

Hungarian goulash from a slow cooker

A slow cooker is ideal for preparing stew. The meat will be amazingly tender and the sauce will have a wonderful rich taste!

What you will need

• 2 tablespoons lard or oil
• 2 diced onions
• 4 cloves of garlic, chopped
• 2 red peppers, seeded and cut into pieces
• 800 g fake beef tenderloin, cut into slices
• 2 tomatoes, seeded and diced
• 2 carrots cut into cubes
• 2 potatoes cut into cubes
• 4 tablespoons Hungarian paprika (sweet or hot)
• 800 ml of beef broth
• 1 bunch flat-leaf parsley (leaves and stems finely chopped)
• 1 bay leaf
• sea salt and pepper

Method

• Melt the pork fat in a saucepan over medium-high heat.
• Add the onion and fry for 5 to 7 minutes.
• Increase the heat, add the beef and season with salt and pepper.
• Brown the beef on each side, it will take 3 to 4 minutes.
• Add the garlic, stir and sauté for 30 to 45 seconds.
• Add the red pepper and sauté for 3 to 5 minutes until slightly softened.
• Turn off the heat, add the Hungarian paprika and mix thoroughly.
• Fry the pepper on the residual heat.
• Add all the ingredients to the slow cooker.
• Cook on high for 4 to 6 hours or on low for 8 to 10 hours.
• Enjoy your meal!

The history of goulash

Goulash (Hungarian gulyás) originates from Hungary and has been around since the 9th century when it was eaten by Hungarian shepherds . Before they set out with their herds, they prepared a meal with them, which was slow-cooked chopped meat with onions and other seasonings. The stew was then dried in the sun and packed in sheep stomach bags. At meal time, water was added to some of the meat to reconstitute it into a soup or stew.

The recipes were slowly modified and perfected over time. It was not until the 16th century that paprika was added , which today is considered one of the most important ingredients in goulash

And how did you like our recipes today? Write to us in the comments!